Development of burgers with the addition of tenebrio molitor flour as an alternative protein
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista JRG de Estudos Acadêmicos |
Texto Completo: | http://revistajrg.com/index.php/jrg/article/view/827 |
Resumo: | World population growth and the growing demand for differentiated proteins have led to the search for more sustainable food alternatives in relation to traditional protein sources. In this context, edible insects have been recognized as a source of nutrients capable of meeting the growing demand for animal protein in an environmentally sustainable way, being a very promising alternative source of protein. Among insects, Tenébrio molitor has around 58% proteins, as well as vitamins, minerals, linoleic acid, among other nutrients. Therefore, the objective of the work was the development and characterization of soy protein burgers with the addition of flour from the Tenébrio molitor insect. To this end, hamburger formulations were developed incorporating different percentages of insect flour (Tenébrio molitor) for prior testing. The tests with a higher percentage of tenebrium flour showed a dark color with prominent spots on the product, and a specific formulation was selected as it presented satisfactory results. The formulation with 10% insect flour was compared with a control formulation (without insect flour). Analyzes of moisture content, total ash, lipids, proteins (conversion factor 6.25) and pH of the burgers were determined according to the methodologies described in the Instituto Adolf Lutz (IAL, 2008) and the Association Of Official Analytical Chemists (AOAC, 2000). The control burger had a higher moisture content (35.2%) compared to the formulation with tenebrio flour (31.0%). Regarding ash content, both formulations presented similar values. In terms of protein content, the control burger had a lower protein content (41.9%), when compared to the burger with 10% Tenebrio flour (44.4%) (p<0.05), as well as a higher protein content. lipids (13.9%). The technological parameters demonstrated that the cooking loss of the burger with tenebrio flour (7.93%) was greater than the control (7.41%), and the control burger showed a greater reduction in diameter (1.54%) compared to the formulation with tenebrio flour (0.44%). The objective of this work was to develop and characterize soy protein burgers with the addition of Tenébrio molitor insect flour, an alternative source of protein. The addition of tenebrium flour to soy protein burgers is a viable strategy to increase the nutritional value and improve the technological properties of the product, making it a healthier and more sustainable food alternative. |
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Development of burgers with the addition of tenebrio molitor flour as an alternative proteinDesenvolvimento de hambúrgueres com adição de farinha de tenebrio molitor como proteína alternativaNutricionalAlternativaDesenvolvimentoSustentáveisNutritionalAlternativeDevelopmentSustainableWorld population growth and the growing demand for differentiated proteins have led to the search for more sustainable food alternatives in relation to traditional protein sources. In this context, edible insects have been recognized as a source of nutrients capable of meeting the growing demand for animal protein in an environmentally sustainable way, being a very promising alternative source of protein. Among insects, Tenébrio molitor has around 58% proteins, as well as vitamins, minerals, linoleic acid, among other nutrients. Therefore, the objective of the work was the development and characterization of soy protein burgers with the addition of flour from the Tenébrio molitor insect. To this end, hamburger formulations were developed incorporating different percentages of insect flour (Tenébrio molitor) for prior testing. The tests with a higher percentage of tenebrium flour showed a dark color with prominent spots on the product, and a specific formulation was selected as it presented satisfactory results. The formulation with 10% insect flour was compared with a control formulation (without insect flour). Analyzes of moisture content, total ash, lipids, proteins (conversion factor 6.25) and pH of the burgers were determined according to the methodologies described in the Instituto Adolf Lutz (IAL, 2008) and the Association Of Official Analytical Chemists (AOAC, 2000). The control burger had a higher moisture content (35.2%) compared to the formulation with tenebrio flour (31.0%). Regarding ash content, both formulations presented similar values. In terms of protein content, the control burger had a lower protein content (41.9%), when compared to the burger with 10% Tenebrio flour (44.4%) (p<0.05), as well as a higher protein content. lipids (13.9%). The technological parameters demonstrated that the cooking loss of the burger with tenebrio flour (7.93%) was greater than the control (7.41%), and the control burger showed a greater reduction in diameter (1.54%) compared to the formulation with tenebrio flour (0.44%). The objective of this work was to develop and characterize soy protein burgers with the addition of Tenébrio molitor insect flour, an alternative source of protein. The addition of tenebrium flour to soy protein burgers is a viable strategy to increase the nutritional value and improve the technological properties of the product, making it a healthier and more sustainable food alternative.O crescimento populacional mundial e a demanda crescente por proteínas diferenciadas levaram à busca por alternativas alimentares mais sustentáveis em relação às fontes tradicionais de proteínas. Nesse contexto, os insetos comestíveis foram reconhecidos como uma fonte de nutrientes capaz de atender à crescente demanda por proteína animal de maneira ambientalmente sustentável, sendo uma fonte alternativa de proteína muito promissora. Dentre os insetos, o Tenébrio molitor possui cerca de 58% de proteínas, além de vitaminas, minerais, ácido linoleico, entre outros nutrientes. Portanto, o objetivo do trabalho foi o desenvolvimento e a caracterização de hambúrgueres de proteína de soja com a adição de farinha do inseto Tenébrio molitor. Para isso, foram desenvolvidas formulações de hambúrgueres incorporando diferentes percentuais de farinha de inseto (Tenébrio molitor) para testes prévios. Tendo os testes com maior percentagem de farinha de tenébrio apresentaram cor escura com destaque para pintas prestas no produto, sendo selecionada uma formulação específica por apresentar resultados satisfatórios. A formulação com 10% de farinha de tenébrio foi comparada com uma formulação controle (sem farinha de inseto). Sendo feitas análises de teores de umidade, cinzas totais, lipídios, proteínas (fator de conversão 6,25) e pH dos hambúrgueres foram determinados de acordo com as metodologias descritas no Instituto Adolf Lutz (IAL, 2008) e na Association Of Official Analytical Chemists (AOAC, 2000). O hamburguer controle apresentou maior teor de umidade (35,2%) em comparação a formulação com farinha de tenebrio (31,0%). Em relação ao teor de cinzas, ambas as formulações apresentaram valores semelhantes. No teor de proteína, o hamburguer controle apresentou menor teor de proteínas (41,9%), quando comparado com o hamburguer com 10% farinha de Tenebrio (44,4%) (p<0,05) , bem como maior teor de lipídios (13,9%). Os parâmetros tecnológicos demonstraram que a perda por cocção do hamburguer com farinha de tenebrio (7,93%) foi maior do que o controle (7,41%), e o hamburguer controle apresentou uma maior redução de diâmetro (1,54%) em comparação com a formulação com farinha de tenebrio (0,44%). O objetivo deste trabalho foi desenvolver e caracterizar hambúrgueres de proteína de soja com a adição de farinha do inseto Tenébrio molitor, uma fonte alternativa de proteína. A adição de farinha de tenébrio aos hambúrgueres de proteína de soja é uma estratégia viável para aumentar o valor nutricional e melhorar as propriedades tecnológicas do produto, tornando-o uma alternativa alimentar mais saudável e sustentável.Editora JRG2023-12-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtigo avaliado pelos Paresapplication/pdfhttp://revistajrg.com/index.php/jrg/article/view/82710.55892/jrg.v6i13.827ark:/57118/JRG.v6i13.827JRG Journal of Academic Studies; Vol. 6 No. 13 (2023): JRG Journal of Academic Studies; 2226-2236JRG Journal of Academic Studies ; Vol. 6 Núm. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-2236JRG Journal of Academic Studies; V. 6 N. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-2236Revista JRG de Estudos Acadêmicos ; v. 6 n. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-22362595-1661ark:/57118/jrg.v6i13reponame:Revista JRG de Estudos Acadêmicosinstname:Editora JRGinstacron:JRGporhttp://revistajrg.com/index.php/jrg/article/view/827/762https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Lucas Antonio daRosa, Beatriz daMassarolo, Kelly Cristina2023-11-30T12:12:16Zoai:ojs2.revistajrg.com:article/827Revistahttp://revistajrg.com/index.php/jrgPRIhttp://revistajrg.com/index.php/jrg/oaiprofessorjonas@gmail.com||2595-16612595-1661opendoar:2023-11-30T12:12:16Revista JRG de Estudos Acadêmicos - Editora JRGfalse |
dc.title.none.fl_str_mv |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein Desenvolvimento de hambúrgueres com adição de farinha de tenebrio molitor como proteína alternativa |
title |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
spellingShingle |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein Silva, Lucas Antonio da Nutricional Alternativa Desenvolvimento Sustentáveis Nutritional Alternative Development Sustainable |
title_short |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
title_full |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
title_fullStr |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
title_full_unstemmed |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
title_sort |
Development of burgers with the addition of tenebrio molitor flour as an alternative protein |
author |
Silva, Lucas Antonio da |
author_facet |
Silva, Lucas Antonio da Rosa, Beatriz da Massarolo, Kelly Cristina |
author_role |
author |
author2 |
Rosa, Beatriz da Massarolo, Kelly Cristina |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Silva, Lucas Antonio da Rosa, Beatriz da Massarolo, Kelly Cristina |
dc.subject.por.fl_str_mv |
Nutricional Alternativa Desenvolvimento Sustentáveis Nutritional Alternative Development Sustainable |
topic |
Nutricional Alternativa Desenvolvimento Sustentáveis Nutritional Alternative Development Sustainable |
description |
World population growth and the growing demand for differentiated proteins have led to the search for more sustainable food alternatives in relation to traditional protein sources. In this context, edible insects have been recognized as a source of nutrients capable of meeting the growing demand for animal protein in an environmentally sustainable way, being a very promising alternative source of protein. Among insects, Tenébrio molitor has around 58% proteins, as well as vitamins, minerals, linoleic acid, among other nutrients. Therefore, the objective of the work was the development and characterization of soy protein burgers with the addition of flour from the Tenébrio molitor insect. To this end, hamburger formulations were developed incorporating different percentages of insect flour (Tenébrio molitor) for prior testing. The tests with a higher percentage of tenebrium flour showed a dark color with prominent spots on the product, and a specific formulation was selected as it presented satisfactory results. The formulation with 10% insect flour was compared with a control formulation (without insect flour). Analyzes of moisture content, total ash, lipids, proteins (conversion factor 6.25) and pH of the burgers were determined according to the methodologies described in the Instituto Adolf Lutz (IAL, 2008) and the Association Of Official Analytical Chemists (AOAC, 2000). The control burger had a higher moisture content (35.2%) compared to the formulation with tenebrio flour (31.0%). Regarding ash content, both formulations presented similar values. In terms of protein content, the control burger had a lower protein content (41.9%), when compared to the burger with 10% Tenebrio flour (44.4%) (p<0.05), as well as a higher protein content. lipids (13.9%). The technological parameters demonstrated that the cooking loss of the burger with tenebrio flour (7.93%) was greater than the control (7.41%), and the control burger showed a greater reduction in diameter (1.54%) compared to the formulation with tenebrio flour (0.44%). The objective of this work was to develop and characterize soy protein burgers with the addition of Tenébrio molitor insect flour, an alternative source of protein. The addition of tenebrium flour to soy protein burgers is a viable strategy to increase the nutritional value and improve the technological properties of the product, making it a healthier and more sustainable food alternative. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo avaliado pelos Pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistajrg.com/index.php/jrg/article/view/827 10.55892/jrg.v6i13.827 ark:/57118/JRG.v6i13.827 |
url |
http://revistajrg.com/index.php/jrg/article/view/827 |
identifier_str_mv |
10.55892/jrg.v6i13.827 ark:/57118/JRG.v6i13.827 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://revistajrg.com/index.php/jrg/article/view/827/762 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora JRG |
publisher.none.fl_str_mv |
Editora JRG |
dc.source.none.fl_str_mv |
JRG Journal of Academic Studies; Vol. 6 No. 13 (2023): JRG Journal of Academic Studies; 2226-2236 JRG Journal of Academic Studies ; Vol. 6 Núm. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-2236 JRG Journal of Academic Studies; V. 6 N. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-2236 Revista JRG de Estudos Acadêmicos ; v. 6 n. 13 (2023): Revista JRG de Estudos Acadêmicos; 2226-2236 2595-1661 ark:/57118/jrg.v6i13 reponame:Revista JRG de Estudos Acadêmicos instname:Editora JRG instacron:JRG |
instname_str |
Editora JRG |
instacron_str |
JRG |
institution |
JRG |
reponame_str |
Revista JRG de Estudos Acadêmicos |
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Revista JRG de Estudos Acadêmicos |
repository.name.fl_str_mv |
Revista JRG de Estudos Acadêmicos - Editora JRG |
repository.mail.fl_str_mv |
professorjonas@gmail.com|| |
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1797068982736388096 |